Ale and Cheddar Soup

October 3, 2012

What could be better on a cold day? This scrumptious Ale and Chedder soup is warming, comforting and simply delicious!


1/2 pound bacon (double smoked is good), cut into 1 inch slices
1 onion, diced
2 stalks celery, diced
2-4 jalapeno peppers, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons butter
1/4 cup flour
1 bottle ale
2 cups decent chicken stock
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cups cheddar cheese, grated
cayenne to taste
salt and pepper to taste


Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 tablespoons of the grease in the pan.
Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
Add the garlic and thyme and cook until fragrant, about a minute.
Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
Add the ale followed by the stock and bacon and let cook for 10 minutes.
Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted but do not bring it back to a boil.
Season with cayenne, salt and pepper to taste and enjoy.

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